Description

Hot Honey Garlic Chicken with Roasted Potatoes is a delightful fusion of sweet and spicy flavors, perfect for any weeknight dinner or special occasion. Tender chicken pieces are glazed with a homemade hot honey sauce, delivering a unique kick that perfectly complements crispy roasted potatoes. The dish is finished with a luxurious creamy shallot-mushroom pesto sauce, adding richness that elevates your meal without requiring hours in the kitchen. Whether you’re cooking for family or guests, this recipe will impress everyone at the table!

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp dried oregano
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
¼ cup hot honey (store-bought or mix honey with your favorite hot sauce)
1 tbsp fresh lemon juice
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
4 cloves garlic, minced
1 tsp dried rosemary (or Italian herbs)
Salt & freshly cracked black pepper to taste
2 tbsp butter
2 large shallots, thinly sliced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
¼ cup fresh basil leaves
Pinch of red pepper flakes (adjust to desired heat)
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
Salt & freshly cracked black pepper to taste
1 large shallot, very thinly sliced into rings
¼ cup all-purpose flour
Pinch of salt
½ cup vegetable oil (for frying)

Instructions

Preheat the oven to 400°F (200°C). Toss diced potatoes with olive oil, garlic, rosemary, salt, and pepper in a large bowl. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
In another bowl, coat chicken pieces with olive oil, garlic, oregano, smoked paprika, salt, and pepper. Cook chicken in a skillet over medium-high heat until browned and cooked through.
In the same skillet, add hot honey and lemon juice; simmer briefly before returning the chicken to coat.
For the creamy sauce, sauté shallots and mushrooms in butter until caramelized. Add garlic and basil, then stir in heavy cream and Parmesan until smooth.
Combine glazed chicken with creamy sauce and serve over roasted potatoes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking, Frying
Cuisine: American

Nutrition

Serving Size: 1 plate (about 400g)
Calories: 680
Sugar: 12g
Sodium: 610mg
Fat: 31g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 6g
Protein: 44g
Cholesterol: 140mg

Keywords: Feel free to adjust the spice level by varying the amount of hot honey used. Consider adding seasonal vegetables like bell peppers or zucchini for a colorful twist. Leftovers can be stored in airtight containers in the fridge for up to four days.